Add the bacon to a large Dutch oven over medium-high heat and cook until browned but not crispy. Remove excess fat if desired.
Add the onion, carrots, leeks and celery then reduce the heat to medium and cook until the vegetables soften, about 5 minutes, stirring occasionally.
Add the beef stock, water, kosher salt, pepper, and cheese rinds. Bring to a boil then reduce to a gently rolling simmer and cook for about 10 minutes covered.
Add the potatoes, macaroni, and tomatoes, then partially cover with the lid, and simmer for 15 or until potatoes and macaroni are tender.
Add the kidney beans and peas, and simmer until warmed. Adjust seasoning if necessary.
Just before serving, sprinkle grated parmesan cheese. Yum!
Recipe by Gluten-Free by Jan at https://glutenfreebyjan.com/gluten-free-minestrone-soup/